4. Stir in the pico de gallo, chick peas
and ¾ of the parsley. Cook, stirring
occasionally, for 2 minutes.

5. Add stock, increase heat to medium-high bringing soup to a boil. Once
boiling, reduce heat to low and allow to
simmer for 10 minutes. Salt and pepper
to taste.

6. Make Chickpea Croutons: While
soup is simmering, in a small sauté pan,
over medium heat, add 2 teaspoons
canola oil, the ½ cup reserved chickpeas
and a pinch of salt. Cook, stirring occasionally,
until chickpeas are browned and
beginning to crisp. Remove from heat.

To Serve: Divide chili between two bowls
and garnish with remaining parsley and
chickpea croutons.

Pro Tip:

Like a little heat? Add a few dashes of
hot sauce to your ground chuck while
it’s cooking.

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